I’m popping in quickly to share this amazing recipe. It’s a take off on a favorite (and long gone) restaurant dish. Way back when, I used to have it with chicken, but even then (this was over 10 years ago), the restaurant offered a vegan version with seitan. I finally tried it one time and I was hooked. Even though I was not yet a vegetarian, the seitan version was my favorite.
The restaurant eventually closed, and I made several attempts to create my own version. The key was the tarragon dressing and I finally found just the right combination.
Herbed Risi Salad with Creamy Tarragon Dressing
- 1 package Seitan (or one cup if you make your own), cut into 1 inch pieces
- ½ cup vegetable broth
- 2 Tbs Lime juice
- 2 cups cooked wild rice
- 1 large Tomato, chopped salad-style
- ¾ cup Mushrooms, sliced
- ½ cup Green Onions
- ½ cup Corn
- ¼ cup chopped Parsley
- 1 tablespoon fresh tarragon, chopped
- Creamy Tarragon Dressing
- Tarragon Dressing
- ¼ cup olive oil
- ⅛ cup white wine vinegar
- 1 tablespoon Lime Juice
- 2 tablespoons fresh Tarragon leaves
- ¼ cup Parsley
- ½ cup plus 2 Tbs Vegenaise
- 2 cloves Garlic
- ½ tsp Salt
- Pepper to taste
- Combine all ingredients in a food processor or blender. Blend until creamy
- Combine Seitan, lime juice, and pepper and set aside while you chop vegetables.
- Preheat a non-stick pan. Add Seitan mixture and cook until the liquid has evaporated and the seitan begins to brown slightly. Set aside to cool off.
- If the rice is hot, allow it to cool off for a few minutes. Combine the rice, Seitan, and vegetables. Add the Tarragon Dressing slowly until the rice is lightly coated. You may not need all the dressing. Toss carefully. The salad can be eaten either warm or cold. Makes enough for two meal-sized servings.